阅读说明：本技术 一种调理高血压食疗压片糖果的制备方法 (Preparation method of dietotherapy tabletting candy for conditioning hypertension ) 是由 徐欢欢 于 2021-02-03 设计创作，主要内容包括：本发明涉及一种调理高血压食疗压片糖果的制备方法,包括以下原料：葛根提取物4～8份、菊花提取物4～8份、黑木耳提取物4～8份、山药粉4～6份、石斛8～12份、金钱柳6～9份、山楂12～16份、绿茶4～7份、枸杞子6～9份、桃仁4～6份、亚麻籽4～8份、稀释剂4～6份、粘合剂14～16份、崩解剂3～7份和润滑剂1～2份,所述崩解剂为玉米淀粉、马铃薯淀粉、羧甲基淀粉钠或交联PVP中的至少一种；所述润滑剂为二氧化硅、微分硅胶、硬脂酸镁或氢化植物油中的至少一种。本发明产品中富含多种活性物质,具有降血压、降血脂、降血糖、抗氧化等多种保健功能,可以对高血压进行有效的调理和预防,产品制成压片糖果的形式,服用方便、易于携带。(The invention relates to a preparation method of a dietotherapy tabletting candy for conditioning hypertension, which comprises the following raw materials: 4-8 parts of a kudzu root extract, 4-8 parts of a chrysanthemum extract, 4-8 parts of a black fungus extract, 4-6 parts of yam powder, 8-12 parts of dendrobium, 6-9 parts of willow herb, 12-16 parts of hawthorn, 4-7 parts of green tea, 6-9 parts of wolfberry fruit, 4-6 parts of peach kernel, 4-8 parts of linseed, 4-6 parts of a diluent, 14-16 parts of a binder, 3-7 parts of a disintegrating agent and 1-2 parts of a lubricant, wherein the disintegrating agent is at least one of corn starch, potato starch, sodium carboxymethyl starch or cross-linked PVP; the lubricant is at least one of silicon dioxide, silica gel, magnesium stearate or hydrogenated vegetable oil. The product of the invention is rich in various active substances, has various health care functions of reducing blood pressure, blood fat and blood sugar, resisting oxidation and the like, can effectively condition and prevent hypertension, is prepared into a tablet candy form, is convenient to take and is easy to carry.)

1. A preparation method of a food therapy tabletting candy for conditioning hypertension is characterized by comprising the following raw materials: 4-8 parts of kudzu root extract, 4-8 parts of chrysanthemum extract, 4-8 parts of black fungus extract, 4-6 parts of yam powder, 8-12 parts of dendrobium, 6-9 parts of willow, 12-16 parts of hawthorn, 4-7 parts of green tea, 6-9 parts of wolfberry fruit, 4-6 parts of peach kernel, 4-8 parts of linseed, 4-6 parts of diluent, 14-16 parts of adhesive, 3-7 parts of disintegrating agent and 1-2 parts of lubricant;

the preparation method comprises the following steps:

(1) crushing: cleaning herba Dendrobii, ramulus et folium Tamaricis, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini, drying in an electric heating constant temperature blast drying oven, pulverizing fructus crataegi, fructus Lycii, semen Persicae, and semen Lini into powder, and pulverizing herba Dendrobii, ramulus et folium Tamaricis, and green tea in an ultrafine pulverizer;

(2) mixing: mixing radix Puerariae extract, flos Chrysanthemi extract, Auricularia extract, rhizoma Dioscoreae powder, herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini powder, and adding diluent and binder;

(3) and (3) granulating: spraying 95% ethanol into the mixed raw materials while stirring until the mixture can be kneaded into a mass by hand and is dispersed by light pressure, and granulating the soft material by a swing granulator;

(4) and (3) drying: uniformly spreading the wet particles on a stainless steel tray, and drying in an oven at the temperature of 60-65 ℃ for 20-30 min;

(5) straightening: sieving the dried granules with a 18-mesh sieve to remove large granules, and then adding a disintegrating agent and a lubricating agent to mix uniformly;

(6) tabletting: wiping a tabletting punch with 75% ethanol, adjusting the filling amount of the tabletting machine to 0.8g per tablet, and controlling the pressure to enable the tabletting hardness to be 50-55N for tabletting;

(7) packaging: and packaging the compressed tablets in a tablet counting machine.

2. The preparation method of the diet therapy tabletted candy for conditioning hypertension according to claim 1, wherein the preparation method of the kudzu root extract comprises the following steps: selecting, cleaning, drying and crushing kudzu roots, sieving the kudzu roots with a 60-mesh sieve, adding 65% ethanol into the kudzu roots at 75-85 ℃, performing reflux extraction for 2-3 hours, performing secondary reflux extraction for 2-3 hours by using the ethanol, combining the two extracting solutions, performing vacuum concentration, performing ultrahigh-temperature instantaneous sterilization on the concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the kudzu root extract.

3. The preparation method of the diet therapy tabletted candy for conditioning hypertension according to claim 1, wherein the preparation method of the chrysanthemum extract comprises the following steps: drying and crushing chrysanthemum, sieving with a 60-mesh sieve, putting the crushed chrysanthemum into an extraction tank, adding cellulase and pectinase, performing enzymolysis for 1-2 hours at the temperature of 45-50 ℃, raising the temperature after enzymolysis to inactivate the enzyme, filtering extract liquor to remove impurities, cooling to 13-18 ℃, collecting filtrate, concentrating the filtrate by using a polyamide film, performing ultra-high temperature instantaneous sterilization on concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the chrysanthemum extract.

4. The preparation method of the diet therapy pressed candy for conditioning hypertension according to claim 1, wherein the preparation method of black fungus extract comprises the following steps: soaking, foaming and cleaning black fungus, drying, crushing, sieving with a 60-mesh sieve, adding water into the obtained black fungus powder, soaking and foaming in a thermostatic water bath at 50-60 ℃ for 2-3 h, adding cellulase, controlling the temperature at 45-50 ℃, adjusting the pH value of the liquid to 4.9-5.1, performing enzymolysis for 3-4 h, raising the temperature after enzymolysis to inactivate the enzyme, then placing the mixture into a centrifuge for centrifugation, and drying the centrifuged precipitate to obtain the black fungus extract.

5. The preparation method of the diet therapy tabletted candy for conditioning hypertension according to claim 1, wherein the preparation method of the yam flour comprises the following steps: cleaning fresh Chinese yam, blanching in hot water of 80-85 ℃ for 5-7 min, removing yam skins, slicing and crushing peeled Chinese yam, adding purified water and L-ascorbic acid for high-pressure homogenization, instantly sterilizing the homogenized liquid at ultrahigh temperature, and spray-drying the sterilized homogenized liquid to obtain the Chinese yam powder.

6. The method for preparing a dietetic therapy tabletted candy for regulating hypertension according to claim 1, wherein the diluent is at least one of starch, powdered sugar, lactose, dextrin, maltodextrin, compressible starch or calcium sulfate; the adhesive is at least one of starch slurry, sodium hydroxymethyl cellulose, hydroxypropyl methylcellulose, gelatin or polyethylene glycol; the disintegrant is at least one of corn starch, potato starch, sodium carboxymethyl starch or cross-linked PVP; the lubricant is at least one of silicon dioxide, silica gel, magnesium stearate or hydrogenated vegetable oil.

Technical Field

The invention relates to the technical field of health-care food, in particular to a preparation method of a dietotherapy tabletting candy for conditioning hypertension.

Background

Hypertension is known as the "stealth killer" of cardiovascular and cerebrovascular diseases. The diseases seriously jeopardize the health of human beings, are accompanied by higher complications and threaten the health and safety of the human beings, and the prevalence rate tends to increase year by year. The traditional chemical synthetic antihypertensive drug has the defects of large side effect, insignificant effect and various adverse reactions, and can not meet the requirements of people on health. With the approval and pursuit of human beings on natural nutritional health food, more and more people realize that the diseases are not just the diseases prevention, the treatment is changed to the prevention, and the substitute prevention treatment methods of nutritional health food, traditional Chinese medicine and the like are searched. Compared with the chemically synthesized antihypertensive substance, the food-derived antihypertensive substance has the advantages of small side effect, strong safety, mild antihypertensive effect, no influence on normal blood pressure and the like, and is more and more concerned, and the food-derived active substance with the antihypertensive effect becomes the current research hotspot.

The kudzuvine root, the dendrobium, the peach kernel, the black fungus and the like not only contain rich nutrient substances, but also have extremely high medicinal value, and the kudzuvine root, the dendrobium, the peach kernel, the black fungus and the like contain rich effective active ingredients such as isoflavone substances, triterpenes, polysaccharides, polyphenols and the like, and have the functions of promoting cardiovascular and cerebrovascular functions, resisting cancer, inducing cancer cell differentiation, reducing blood sugar, blood pressure, resisting oxidation, relieving fever, alleviating hangover, improving memory, enhancing immunity and the like.

The life rhythm of contemporary people is fast, and the time of taking medicine needs the fixed time, and people often misses the time of taking medicine because of busy, in order to adapt to modern's life, it is very necessary to develop the preforming candy that the blood pressure lowering effect is obvious, the side effect is little, it is convenient to take, easily carry.

Disclosure of Invention

The invention aims to provide a preparation method of a food therapy tabletting candy for regulating hypertension, the prepared product contains various active substances and traditional Chinese medicine substances, has good flavor and mouthfeel, contains various effective components for regulating hypertension, has safer food-borne substance sources and small side effects, also has various health-care functions of reducing blood fat, reducing blood sugar, resisting oxidation and the like, and is convenient to take and easy to carry.

In order to solve the technical problems, the technical scheme provided by the invention is as follows:

a preparation method of a dietotherapy tabletting candy for conditioning hypertension comprises the following raw materials: 4-8 parts of kudzu root extract, 4-8 parts of chrysanthemum extract, 4-8 parts of black fungus extract, 4-6 parts of yam powder, 8-12 parts of dendrobium, 6-9 parts of willow, 12-16 parts of hawthorn, 4-7 parts of green tea, 6-9 parts of wolfberry fruit, 4-6 parts of peach kernel, 4-8 parts of linseed, 4-6 parts of diluent, 14-16 parts of adhesive, 3-7 parts of disintegrating agent and 1-2 parts of lubricant;

the preparation method comprises the following steps:

(1) crushing: cleaning herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini, drying in an electric heating constant temperature blast drying oven, pulverizing fructus crataegi, fructus Lycii, semen Persicae, and semen Lini into powder, and pulverizing herba Dendrobii, ramulus et folium Lysimachiae Christinae, and green tea in an ultrafine pulverizer;

(2) mixing: mixing radix Puerariae extract, flos Chrysanthemi extract, Auricularia extract, rhizoma Dioscoreae powder, herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini powder, and adding diluent and binder;

(3) and (3) granulating: spraying 95% ethanol into the mixed raw materials while stirring until the mixture can be kneaded into a mass by hand and is dispersed by light pressure, and granulating the soft material by a swing granulator;

(4) and (3) drying: uniformly spreading the wet particles on a stainless steel tray, and drying in an oven at the temperature of 60-65 ℃ for 20-30 min;

(5) straightening: sieving the dried granules with a 18-mesh sieve to remove large granules, and then adding a disintegrating agent and a lubricating agent to mix uniformly;

(6) tabletting: wiping a tabletting punch with 75% ethanol, adjusting the filling amount of the tabletting machine to 0.8g per tablet, and controlling the pressure to enable the tabletting hardness to be 50-55N for tabletting;

(7) packaging: and packaging the compressed tablets in a tablet counting machine.

Further, the preparation method of the kudzu root extract comprises the following steps: selecting, cleaning, drying and crushing kudzu roots, sieving the kudzu roots with a 60-mesh sieve, adding 65% ethanol into the kudzu roots at 75-85 ℃, performing reflux extraction for 2-3 hours, performing secondary reflux extraction for 2-3 hours by using the ethanol, combining the two extracting solutions, performing vacuum concentration, performing ultrahigh-temperature instantaneous sterilization on the concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the kudzu root extract.

Further, the preparation method of the chrysanthemum extract comprises the following steps: drying and crushing chrysanthemum, sieving with a 60-mesh sieve, putting the crushed chrysanthemum into an extraction tank, adding cellulase and pectinase, performing enzymolysis for 1-2 hours at the temperature of 45-50 ℃, raising the temperature after enzymolysis to inactivate the enzyme, filtering extract liquor to remove impurities, cooling to 13-18 ℃, collecting filtrate, concentrating the filtrate by using a polyamide film, performing ultra-high temperature instantaneous sterilization on concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the chrysanthemum extract.

Further, the preparation method of the black fungus extract comprises the following steps: soaking, foaming and cleaning black fungus, drying, crushing, sieving with a 60-mesh sieve, adding water into the obtained black fungus powder, soaking and foaming in a thermostatic water bath at 50-60 ℃ for 2-3 h, adding cellulase, controlling the temperature at 45-50 ℃, adjusting the pH value of the liquid to 4.9-5.1, performing enzymolysis for 3-4 h, raising the temperature after enzymolysis to inactivate the enzyme, then placing the mixture into a centrifuge for centrifugation, and drying the centrifuged precipitate to obtain the black fungus extract.

Further, the preparation method of the yam flour comprises the following steps: cleaning fresh Chinese yam, blanching in hot water of 80-85 ℃ for 5-7 min, removing yam skins, slicing and crushing peeled Chinese yam, adding purified water and L-ascorbic acid for high-pressure homogenization, instantly sterilizing the homogenized liquid at ultrahigh temperature, and spray-drying the sterilized homogenized liquid to obtain the Chinese yam powder.

Further, the diluent is at least one of starch, powdered sugar, lactose, dextrin, maltodextrin, compressible starch or calcium sulfate; the adhesive is at least one of starch slurry, sodium hydroxymethyl cellulose, hydroxypropyl methylcellulose, gelatin or polyethylene glycol; the disintegrant is at least one of corn starch, potato starch, sodium carboxymethyl starch or cross-linked PVP; the lubricant is at least one of silicon dioxide, silica gel, magnesium stearate or hydrogenated vegetable oil.

The invention has the following advantages: the raw materials of the product are natural and safe, the product is rich in various active substances on the basis of ensuring good flavor and taste, has various health care functions of reducing blood pressure, blood fat and blood sugar, resisting oxidation and the like, can effectively condition and prevent hypertension, is prepared into a tablet candy form, is convenient to take and easy to carry, and is more easily favored by consumers.

Detailed Description

The present invention will be described in further detail with reference to examples.

Example 1

A preparation method of a dietotherapy tabletting candy for conditioning hypertension comprises the following raw materials: 4 parts of kudzu root extract, 6 parts of chrysanthemum extract, 7 parts of black fungus extract, 4 parts of yam powder, 11 parts of dendrobium, 7 parts of willow, 14 parts of hawthorn, 7 parts of green tea, 7 parts of medlar, 6 parts of peach kernel, 4 parts of linseed, 4 parts of diluent, 14 parts of adhesive, 3 parts of disintegrating agent and 1 part of lubricant;

the preparation method comprises the following steps:

(1) crushing: cleaning herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini, drying in an electric heating constant temperature blast drying oven, pulverizing fructus crataegi, fructus Lycii, semen Persicae, and semen Lini into powder, and pulverizing herba Dendrobii, ramulus et folium Lysimachiae Christinae, and green tea in an ultrafine pulverizer;

(2) mixing: mixing radix Puerariae extract, flos Chrysanthemi extract, Auricularia extract, rhizoma Dioscoreae powder, herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini powder, and adding diluent and binder;

(3) and (3) granulating: spraying 95% ethanol into the mixed raw materials while stirring until the mixture can be kneaded into a mass by hand and is dispersed by light pressure, and granulating the soft material by a swing granulator;

(4) and (3) drying: uniformly spreading the wet particles on a stainless steel tray, and drying in an oven at 60 ℃ for 30 min;

(5) straightening: sieving the dried granules with a 18-mesh sieve to remove large granules, and then adding a disintegrating agent and a lubricating agent to mix uniformly;

(6) tabletting: wiping the tabletting punch with 75% ethanol, adjusting the filling amount of the tabletting machine to 0.8g per tablet, and controlling the pressure to ensure that the tabletting hardness is 50N for tabletting;

(7) packaging: and packaging the compressed tablets in a tablet counting machine.

The preparation method of the kudzu root extract comprises the following steps: selecting, cleaning, drying and crushing radix puerariae, sieving the radix puerariae with a 60-mesh sieve, adding 65% ethanol at 75 ℃ for reflux extraction for 3 hours, carrying out secondary reflux extraction for 2 hours by using ethanol, combining the two extracting solutions, carrying out vacuum concentration, carrying out ultrahigh-temperature instantaneous sterilization on the concentrated solution, and carrying out spray drying on the sterilized concentrated solution to obtain the radix puerariae extract.

The preparation method of the chrysanthemum extract comprises the following steps: drying and crushing chrysanthemum, sieving with a 60-mesh sieve, putting the crushed chrysanthemum into an extraction tank, adding cellulase and pectinase, performing enzymolysis for 2 hours at the temperature of 45 ℃, raising the temperature after enzymolysis to inactivate the enzyme, filtering extract liquor to remove impurities, cooling to 13 ℃, collecting filtrate, concentrating the filtrate by using a polyamide film, performing ultrahigh-temperature instantaneous sterilization on concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the chrysanthemum extract.

The preparation method of the black fungus extract comprises the following steps: soaking black fungus, washing, drying, crushing, sieving with a 60-mesh sieve, adding water into the obtained black fungus powder, soaking in a constant-temperature water bath at 0 ℃ for 2h, adding cellulase, controlling the temperature at 45 ℃, adjusting the pH value of the liquid to 4.9, performing enzymolysis for 3h, raising the temperature after enzymolysis to inactivate the enzyme, then placing the mixture into a centrifuge for centrifugation, and drying the centrifuged precipitate to obtain the black fungus extract.

The preparation method of the Chinese yam powder comprises the following steps: cleaning fresh rhizoma Dioscoreae, blanching in 80 deg.C hot water for 7min, removing rhizoma Dioscoreae peel, slicing peeled rhizoma Dioscoreae, pulverizing, adding purified water and L-ascorbic acid, homogenizing under high pressure, instantly sterilizing the homogenized liquid at ultrahigh temperature, and spray drying the sterilized homogenized liquid to obtain rhizoma Dioscoreae powder.

The diluent is 4 parts of starch, and the adhesive is 14 parts of starch slurry; the disintegrating agent is 3 parts of corn starch, and the lubricating agent is 1 part of magnesium stearate.

Example 2

A preparation method of a dietotherapy tabletting candy for conditioning hypertension comprises the following raw materials: 8 parts of kudzu root extract, 8 parts of chrysanthemum extract, 6 parts of black fungus extract, 6 parts of yam powder, 8 parts of dendrobium, 9 parts of willow herb, 15 parts of hawthorn, 4 parts of green tea, 6 parts of medlar, 4 parts of peach kernel, 6 parts of linseed, 4 parts of diluent, 14 parts of adhesive, 3 parts of disintegrating agent and 1 part of lubricant;

the preparation method comprises the following steps:

(1) crushing: cleaning herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini, drying in an electric heating constant temperature blast drying oven, pulverizing fructus crataegi, fructus Lycii, semen Persicae, and semen Lini into powder, and pulverizing herba Dendrobii, ramulus et folium Lysimachiae Christinae, and green tea in an ultrafine pulverizer;

(2) mixing: mixing radix Puerariae extract, flos Chrysanthemi extract, Auricularia extract, rhizoma Dioscoreae powder, herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini powder, and adding diluent and binder;

(3) and (3) granulating: spraying 95% ethanol into the mixed raw materials while stirring until the mixture can be kneaded into a mass by hand and is dispersed by light pressure, and granulating the soft material by a swing granulator;

(4) and (3) drying: uniformly spreading the wet particles on a stainless steel tray, and drying in a 65 ℃ oven for 20 min;

(5) straightening: sieving the dried granules with a 18-mesh sieve to remove large granules, and then adding a disintegrating agent and a lubricating agent to mix uniformly;

(6) tabletting: wiping the tabletting punch with 75% ethanol, adjusting the filling amount of the tabletting machine to 0.8g per tablet, and controlling the pressure to ensure that the tabletting hardness is 55N for tabletting;

(7) packaging: and packaging the compressed tablets in a tablet counting machine.

The preparation method of the kudzu root extract comprises the following steps: selecting, cleaning, drying and crushing radix puerariae, sieving the radix puerariae with a 60-mesh sieve, adding 65% ethanol at 85 ℃ for reflux extraction for 2 hours, carrying out secondary reflux extraction with ethanol for 3 hours, combining the two extracting solutions, carrying out vacuum concentration, carrying out ultrahigh-temperature instantaneous sterilization on the concentrated solution, and carrying out spray drying on the sterilized concentrated solution to obtain the radix puerariae extract.

The preparation method of the chrysanthemum extract comprises the following steps: drying and crushing chrysanthemum, sieving with a 60-mesh sieve, putting the crushed chrysanthemum into an extraction tank, adding cellulase and pectinase, performing enzymolysis for 1h at 50 ℃ under the condition that the temperature is controlled, increasing the temperature after enzymolysis to inactivate the enzyme, filtering extract liquor to remove impurities, cooling to 18 ℃, collecting filtrate, concentrating the filtrate by using a polyamide film, performing ultrahigh-temperature instantaneous sterilization on concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the chrysanthemum extract.

The preparation method of the black fungus extract comprises the following steps: soaking, foaming and cleaning black fungus, drying, crushing, sieving with a 60-mesh sieve, adding water into the obtained black fungus powder, soaking and foaming in a thermostatic water bath at 50-60 ℃ for 2-3 h, adding cellulase, controlling the temperature at 50 ℃, adjusting the pH value of the liquid to 5.1, performing enzymolysis for 3h, raising the temperature after enzymolysis to inactivate the enzyme, then placing the mixture into a centrifuge for centrifugation, and drying the centrifuged precipitate to obtain the black fungus extract.

The preparation method of the Chinese yam powder comprises the following steps: cleaning fresh rhizoma Dioscoreae, blanching in 85 deg.C hot water for 5min, removing rhizoma Dioscoreae peel, slicing peeled rhizoma Dioscoreae, pulverizing, adding purified water and L-ascorbic acid, homogenizing under high pressure, instantly sterilizing the homogenized liquid at ultrahigh temperature, and spray drying the sterilized homogenized liquid to obtain rhizoma Dioscoreae powder.

The diluent is 4 parts of lactose, the adhesive is 14 parts of hydroxypropyl methylcellulose, the disintegrant is 3 parts of sodium corn carboxymethyl starch, and the lubricant is 1 part of silicon dioxide.

Example 3

A preparation method of a dietotherapy tabletting candy for conditioning hypertension comprises the following raw materials: 5 parts of kudzu root extract, 5 parts of chrysanthemum extract, 5 parts of black fungus extract, 5 parts of yam powder, 9 parts of dendrobium, 7 parts of willow, 13 parts of hawthorn, 5 parts of green tea, 7 parts of medlar, 5 parts of peach kernel, 6 parts of linseed, 5 parts of diluent, 15 parts of adhesive, 6 parts of disintegrating agent and 2 parts of lubricant;

the preparation method comprises the following steps:

(1) crushing: cleaning herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini, drying in an electric heating constant temperature blast drying oven, pulverizing fructus crataegi, fructus Lycii, semen Persicae, and semen Lini into powder, and pulverizing herba Dendrobii, ramulus et folium Lysimachiae Christinae, and green tea in an ultrafine pulverizer;

(2) mixing: mixing radix Puerariae extract, flos Chrysanthemi extract, Auricularia extract, rhizoma Dioscoreae powder, herba Dendrobii, ramulus et folium Lysimachiae Christinae, fructus crataegi, green tea, fructus Lycii, semen Persicae, and semen Lini powder, and adding diluent and binder;

(3) and (3) granulating: spraying 95% ethanol into the mixed raw materials while stirring until the mixture can be kneaded into a mass by hand and is dispersed by light pressure, and granulating the soft material by a swing granulator;

(4) and (3) drying: uniformly spreading the wet particles on a stainless steel tray, and drying in an oven at 62 deg.C for 25 min;

(5) straightening: sieving the dried granules with a 18-mesh sieve to remove large granules, and then adding a disintegrating agent and a lubricating agent to mix uniformly;

(6) tabletting: wiping the tabletting punch with 75% ethanol, adjusting the filling amount of the tabletting machine to 0.8g per tablet, and controlling the pressure to ensure that the tabletting hardness is 52N for tabletting;

(7) packaging: and packaging the compressed tablets in a tablet counting machine.

The preparation method of the kudzu root extract comprises the following steps: selecting, cleaning, drying and crushing radix puerariae, sieving the radix puerariae with a 60-mesh sieve, adding 65% ethanol at 80 ℃ for reflux extraction for 2.5 hours, performing secondary reflux extraction with ethanol for 2.5 hours, combining the two extracting solutions, performing vacuum concentration, performing ultrahigh-temperature instantaneous sterilization on the concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the radix puerariae extract.

The preparation method of the chrysanthemum extract comprises the following steps: drying and crushing chrysanthemum, sieving with a 60-mesh sieve, putting the crushed chrysanthemum into an extraction tank, adding cellulase and pectinase, performing enzymolysis for 1.5h at the temperature of 48 ℃, raising the temperature after enzymolysis to inactivate the enzyme, filtering extract liquor to remove impurities, cooling to 15 ℃, collecting filtrate, concentrating the filtrate by using a polyamide film, performing ultrahigh-temperature instantaneous sterilization on concentrated solution, and performing spray drying on the sterilized concentrated solution to obtain the chrysanthemum extract.

The preparation method of the black fungus extract comprises the following steps: soaking black fungus, washing, drying, crushing, sieving with a 60-mesh sieve, adding water into the obtained black fungus powder, soaking in a 55 ℃ constant-temperature water bath for 2.5h, adding cellulase, controlling the temperature at 47 ℃, adjusting the pH value of the liquid to 5, performing enzymolysis for 3.5h, raising the temperature after enzymolysis to inactivate the enzyme, then placing the mixture into a centrifuge for centrifugation, and drying the centrifuged precipitate to obtain the black fungus extract.

The preparation method of the Chinese yam powder comprises the following steps: cleaning fresh rhizoma Dioscoreae, blanching in 82 deg.C hot water for 6min, removing rhizoma Dioscoreae peel, slicing peeled rhizoma Dioscoreae, pulverizing, adding purified water and L-ascorbic acid, homogenizing under high pressure, instantly sterilizing the homogenized liquid at ultrahigh temperature, and spray drying the sterilized homogenized liquid to obtain rhizoma Dioscoreae powder.

The novel high-performance composite material comprises, by weight, 5 parts of maltodextrin, 15 parts of hydroxypropyl methylcellulose serving as an adhesive, 6 parts of cross-linked PVP serving as a disintegrating agent and 2 parts of differential silica gel serving as a lubricant.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.